Chicken Saag

We found a saag recipe we like! Based off of the recipe on AllRecipes but made with modifications based on the reviewers and how much work I actually wanted to do.

Ingredients
1/4 cup vegetable oil or ghee
2 lb boneless skinless thighs, cut into big bite pieces. Would be good with bone-in though.
2 pounds frozen chopped spinach, thawed and water squeezed out
1 large onions, minced
5 cloves garlic, minced
1 (1 inch) piece fresh ginger root, minced
1 (14.5 ounce) can crushed tomatoes fire roasted
2 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon ground turmeric
2 green cardamom pods
1 black cardamom pod
2 whole cloves
1/2 cup heavy cream (used this because I had it, milk would be fine I think)
1 heaping teaspoon garam masala
6 tablespoons sour cream
2 tablespoons butter (omitted when using heavy cream)

Directions
Heat oil in a large skillet over medium heat, and fry the chicken pieces until browned after sprinkling with some salt, about 8 minutes per side. Set the chicken aside.

Run the thawed spinach through the food processor a bit to get a finer chop.

Place the onions, garlic, and ginger into the skillet, and fry over medium heat, stirring frequently, until lightly browned, about 10 minutes. Pour in the tomatoes, ground coriander, chili powder, turmeric, cardamom, cloves, and 1 tsp salt; stir in 1 tablespoon water, and cook, stirring frequently, for 10 minutes. Pour in the milk or cream, stir to combine, and return the chicken pieces to the skillet. Bring the mixture to a simmer, reduce heat, cover, and simmer until the chicken is tender, about 20 minutes. Stir the spinach and garam masala into the skillet, and cook about 15 minutes, stirring moderately to ensure it doesn't stick/burn.
Stir in sour cream, and bring the mixture just to a simmer. Remove from heat and stir in butter if using.

Here's our picture!  (right on the stovetop; not super pretty, but very delicious!)